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Dec 13, 2005

Adobo Seasoning

This isn't the best picture but I just wanted to give an idea of what this looks like when it's made.

I usually buy Goya brand Adobo seasoning, but I just felt like it was missing something so decided to make my own. After comparing a few recipes I created this mix which is a great all-purpose seasoning for any Latin American dishes, especially beef, chicken or fish. Think of it as Mexican Seasoned Salt.

Thanks so much for the recipie. We were looking for the Adobo seasoning for a school spanish project and had no idea where to buy it or what it was. This was an awesome find and I had most of the ingredients in my pantry!

I haven't been able to find any "onion power" in my local markets. Does anyone know where I can find "onion power" online? I can't imagine how good my food will taste once I am able to harness the power of the onion and use it in my adobo recipe.

cjb said...The Arizona Republic had a recipe today for Spicy Chorizo Eggstravaganza that called for Adobo seasoning. Looked like a recipe we would love, so thanks for the tip on "make your own adobo". I'm on the way into my kitchen..

For homemade onion powder, if you have a dehydrator you can dry onion. I imagine you can then stick it in a food processor or blender to get it into a powder form. I haven't actually taken that step, but I have dried onions before and it makes sense that this would be a cheap and pure way to get a good onion powder. You could even experiment with different types of onions for the best flavor! Good luck!

I came across your post when I googled for adobo ingredients. I've used Goya for years, trying all of theirs, but like you, I, too found something missing. Today I'm going to mix your recipe and give it a try. Thanks for the info!

Thanks for posting this. One of the reasons I don't want to buy the Adobo pre made is that is lists MSG as one of the major indgredients. I replicate it by mixing tumeric, salt, and garlic powder. It's great on chicken, pork etc. A bit different that you recipe, but give it a try for something different. I'll try yours too. Thanks!

Mexican adobo isn't the same thing as the Goya Adobo in the yellow Goya bottle. The Goya stuff is found in Caribbean cooking (Cuba, Puerto Rico, Panama, Venezuela, etc.). My Mexican friends have never heard of it (the Goya stuff). Adobo just means seasoning or marinade and what it actually is can vary wildly from region to region. Mexican adobo is usually a sort of chili based marinade as opposed to the Goya spice blend. But I suppose you can use it for Mexican food. I'm Panamanian and I use it on everything! I'm sure it makes a difference if you are cooking a regional dish, though, to have the right kind of adobo. Thanks for posting the recipe! I depend on the Goya stuff for all my cooking and I would prefer not to have to mail order the stuff!

If you can't find onion powder, and you don't want to pay excessive shipping each time you need an ingredient, you might want to pick up a cheap coffee grinder for grinding your own spices. Fresh ground is very flavorful.

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I'm a born-again child of God, happily married wife to a super-sweet husband, and mother of four sweet princesses, ages 13, 11, 9 and 6 and one little prince, age 2. I am a growing Christian, striving to bear much fruit with the help of God's grace.